Multiple Choice Questions (MCQ) on Livestock Production and Management (Part -4)

ANSWERS & EXPLANATIONS

1  

 a. Total length of wool fiber after removing wearving 

• Staple length is the total length of a fiber in its natural condition. It is obtained by measuring the natural staple without stretching the crimps out of the fiber.
• Fiber length is the total length of a wool fiber after removing the crimps or waviness by straightening it.

2

d. (All)

Goat is also known as Poor man’s cow and running dairy. And it is earliest domesticating ruminant.

3.

a. (Nubian)

• Nubian is known as Jersey of goat breed whereas Sannen is known as milk queen (Holstein) of goat.
• Chegu and Changthangi are pashmina goats.

• Correct Answer 4 is:

4.

b. (Saanen)

In Saanen breed of goat, polled or horned characters are associated with reproductive performance. Homozygous polled Saanen female are intersex (hermaphrodite). The intersex gene is an autosomal recessive that is linked to the dominant gene for polledness, thus homozygous females for the polling gene are also homozygous for the intersex gene and are intersexes.  

• Correct Answer 5 is:

5

• Period of farrowing of all piglets is 2-4 hrs.
• Average interval between births of piglets is 12 -20 minutes.

6.

d. (85%)

• Digestibility coefficient of goat’s milk and goat’s meat (Chevon) are 85% and 95% respectively.
• Digestibility coefficient of goat’s milk is of same order as Cow milk and buffalo milk.
• Digestibility coefficient (DC) allow the quantification of digestibility. For given food, apparent digestibility coefficient (ADC) and True Digestibility Coefficient (TDC) can be defined as:
• ADC= (Ingested – fecal)/ingested * 100
• TDC=  {Ingested – (fecal-endogenous fecal)}/ ingested * 100

7

(67.5%)

• Biological value of goat’s milk and goat’s meat (Chevon) is 67.5% and 60.4% respectively.
• Biological value of goat milk is of same order of cow’s milk and buffalo’s milk. 
• Biological value (BV) is a measure of the proportion of absorbed protein from a food which becomes incorporated into the proteins of the organism's body. It captures how readily the digested protein can be used in protein synthesis in the cells of the organism.

8

(Lower)

• Goat’s milk protein has lower growth promoting factor than cow milk’s protein.
• When compared to cow milk, goat milk demonstrated nutritionally desirable traits, such as lower concentrations of C12:0, C14:0, C16:0 and Na: K ratio, and the higher concentrations of cis polyunsaturated fatty acids (PUFA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), isoflavones, Vit B, Cu, Mg, Mn, P and I.

9.

b. (Small and Fine)

• The biggest size of fat globules – Buffalo’s fat globules while smallest fat globules – Goat
• Goat's milk has 20% smaller fat globules compared to cow's milk and lower levels of lactose. This makes it easier to digest and a good alternative to those who are unable to tolerate cow's milk.

10.

d. (Goat)

• Among Cow, Buffalo, Goat, Ewe, Sow and Human’s milk.  
• Highest mineral content- Ewe (1%), followed by Sow (0.9%), followed by Goat (0.8%)
• Lowest mineral content- Human (0.1%)
• Highest water content- Sow (89.6%), followed by Human (87.7%)
• Lowest water content- Ewe (79.4%) 
• Highest Fat percentage- Ewe (8.6%), followed by Buffalo (6.6%)
• Lowest Fat percent- Human (3.6%)
• Highest SNF percentage- Ewe (11.39%), followed by Buffalo (9.86%)
• Lowest SNF percent- Sow (5.86%)
• Highest protein percent- Ewe (6.6%), followed by buffalo (3.9%)
•  Lowest protein percent- Sow (1.3%)
• Highest lactose percent – Human (6.8%), followed by Buffalo (5.2%)
• Lowest lactose percent- Sow (3.4%)

12

(Cheese)

13.

  b. (It contains less fat)

Goat’s milk is more desirable because it contains less cholesterol, and lactose, so desirable by people who are intolerance to cow’s milk. 

14.

c. (Both)

Best meat obtained from goat aged 6-12 month of age having b.wt 25 kg.  

15.

c. (Gut of goat) 

• Sausage casing is also known as sausage skin or simply casing, is the materials that encloses the filling of sausage.
• Natural casing is made from animal gut or skin while artificial casing is made from collagen and cellulose.

16.

b. (25-30 doe)

• Buck of 18-24 months serves 25-30 does in breeding season while buck of 2 and 2.5 year of age serves 50-60 does in breeding season. 
• The best age of buck when is used for stud purpose is when buck is 2.5 year old.
• Buck is suitable for breed up to 8-10 year of age. 
• One buck is sufficient for 30 does.

17.

(5-7 year)

• Doe is at her prime of reproduction ability when it is 5–7-year-old.
• Life span of goat is 12 years.

18.

c. (45 days) 

• After 45 days of post- partum, goat should be re-bred.
• Uterus involution in goat takes around 17-19 days.

18.

d. (goat)

• Fastidious feeding habit is present in goat.
• Goats are sensitive animals with peculiar feeding habits. They are 'fastidious about cleanliness and like frequent change in the feed. Feeds given must be clean and fresh, since goats eat nothing that is dirty or foul-smelling. They dislike wet, stale or trampled fodder.

19.

c. (Ether Extract)

Goat and Sheep utilize all nutrients in feed better than cattle or buffalo except ether extract.

20.

d. (All)

• The concentrate of Ammonia, Total volatile fatty acids in rumen is least in buffalo, highest in goat and intermediate in sheep
• Due to higher metabolism, goat need more maintenance ration.
• The quantity of dry matter consumption in meat goat – 3% of their body weight.
• The quantity of dry matter consumption in milking goat- 5-7% of their body weight
• The quantity of dry matter consumption in cattle and sheep- 2.5 to 3 % of their body weight
• Feed conversion efficiency for milk production in goat – Greater than cow  

21.

b. (1.5) 

• The number of offspring produced at one birth – Litter size 
• Kidding in goat occurs 2 times/year while litter size of goat is 1.5.

22

(1- 1.5 kg)

• Birth weight of kid of medium indigenous breed of goat – 2-2.5 kg
• Birth weight of kid of large indigenous breed of goat- 2.5 – 3 kg
• Birth weight of kid of cross breed of goat- 3.3 kg

23.

b. (3 days to 12 weeks)

• Milk feeding done when goat is 3 days to 12 weeks of age.
• Colostrum fed at 0 – 3 days of age
• Rumen activity of goat starts when goat is 3 to 4 weeks of age.
• Feeding of lactating goat – 350 gm concentrates/ liters of milk
• More than 500 gm concentrates should be avoided as single feed to goat

24.

(Tallowy odor)

• Milk in copper container produces tallowy odor
• Improper homogenization produces oily taints in milk.
• Fishy odor of milk is due to kephalin. 
• Fishy off-flavor in milk is characterized by a distinct, unpleasant taste and smell, reminiscent of rotting fish. This problem in has been reported in Swedish Red and White dairy cattle, due to elevated levels of trimethylamine.

25

c. (400 gm concentrates daily)

- In breeding season, buck fed 400 gm concentrates daily.  

26

c. (3rd and 4^th kidding)

Twins and Triplets common in 3^rd and 4^th kidding of goat while single birth common in 1^st and 2^nd kidding.  

27

b. (Breeding Male Goat)

- Breeding male Goat should not be tethered (tie an animal with a rope or chain so as to restrict its movement).

28

b. (1:11)

- Cost: Returns ratio in goat is 1:11

29

(Hot weight)

• Weight of carcass within 1 hr. of slaughter – Hot weight 
• After chilling overnight, cold carcass weights (CCW) were determined. Cold carcass weights are less than hot carcass weights, as the carcasses lose moisture during chilling. Cold carcass weights were used to calculate carcass yields.

30.

a. (Phospholipid)

Glycerophospholipids and sphingolipids are quantitatively the most important phospholipids (PLs) in milk. They are located on the milk fat globule membrane (MFGM) and in other membranous material of the skim milk phase.

31.

(B1)

Although Pork is an excellent source of many vitamins and minerals, including thiamine, zinc, Vitamin B12, Vitamin B6, niacin, phosphorus, and iron. Among all, it is high in Vitamin B1.

32.

a. (2)

• 2 litters are produced per year under good management conditions.
• (6-12) 14 piglets are produced in a litter. Number of piglets produced is equal to number of teats of pig.

33

d. (All)

Meat of pig (Pork) is rich in Phosphorus and Iron, and has high energy value, and more in thiamine, niacin and riboflavin and lower in calcium and lower water content.

34

b. (Riding test)

Animal showing standing heat – Pig

35.

(Comes from back and loin) 

• High priced cuts of pork chops are coming from back and loin
• Ham is coming from rear quarters
• Bacon comes from sides  

36.

d. (90-100 kg)

• Breeding age of gilt is 10-12 months, when it attains b.wt.  90-100kg
• Puberty age of gilt is 6-8 months, when it attains b.wt. 68 kg
• Puberty and breeding age of boar are 8 month and 18-24 months respectively.
• Market age and weight of fattening pig is 6 months (70-75kg)
• Farrowing interval is 7-7.5 months 
•  Sow should be bred up to 8-10 year of its age and average life of sow is up to 6 litters.

37.

a. (6-10 hr. after mating) 

Fertilization occurs 6-10 hr. after mating.  

38.

(14 days)

Sow comes in heat after 14 days of weaning

39.

d. (Night)

Average litter size at birth is 10-14 while average litter size at weaning is 8-10.  

40.

(His own size and age)

• First mating of boar should be done with female of his own size and age. 
• Young boar may be used for 1 service/day but not more than twice a week
• Older boar may be used for 2 service/week up to twice a day

41.

b. (3 weeks)

Sow reaches maximum milk flow after 3 weeks of farrowing.  

42

b. (Needle teeth)

• Niddle teeth are 4 pairs of small needles like brown colored teeth found in newly born piglets. These teeth may irritate the udder of sow. Therefore, these are clipped off shortly after birth of piglets.
• Tusks teeth should be clipped to its back size at the age of two year or more.

43

c. (Large cecum and large Colon)

Fermentative reactions are occurred in caecum, leads to production of large amount of volatile fatty acids in caecum.

44

c. (0 mg)

• Since Pig is non ruminant animal, it doesn’t have rumen to convert non proteinous protein (urea) to proteinous proteins just likes ruminants.
• So, there is non means of supply urea to pig ration.

45

(More fat and less protein)

46.

(3-5%)

47.

(3 % linoleic acids)

• Pigs up to 30 kg b.wt. requires 3% linoleic acids while pigs above 30 kg b.wt. Up to slaughter time requires 1.5% fat of total dietary energy
• Nutritional deficiency is commonly seen in pigs. 
• Pig ration must have more concentrate and less roughage
• Penicillin, Bacitracin, Aureomycin, Terramycin etc. antibiotics are used in pig ration.
• 10-20mg/kg feed antibiotics should be given.

48.

b. (DE or ME/kg of daily ration)

Energy requirement in pig is expressed as Digestible energy/ Metabolizable energy/ kg of daily ration.

49.

c. (Vitamin C)

Vitamin C is synthesized by pigs in large quantity.

50.

(12 times faster than calf)

• Weight at birth: 1.4kg (piglet); 41 kg (calf) 
• Weight at 18 months: 163 kg (piglet); 408 kg (calf)

Note

For Video: https://youtu.be/VayW_PXDecc

Since it's a part 4, For Multiple Choice Questions (part 3), visit site

For Multiple Choice Questions (Part-5), visit site